9-11 Bow Churchyard London EC4 9DQ Tel: 020 7248 5552 Fax: 020 7248 4047 Website: www.tabernaetrusca.co.uk Email: taberna@etruscarestaurants.com Date: Time: Covers: Function: Company: Host: Contact: Tel: Mr,Ms,Miss or Mrs Room: Menu: Wines: Email: Menu attached - please confirm your menu choice Menu Title/Logo: Special Request: Minimum Spend: Seating Plan: Payment Method: Below 7 Guests 80.00 Per Person - 7-11 Guests 70.00 Per Person Please specify whether: Invoice after the event or Settle the bill on departure Invoicing address: Credit Card No.: Please state your payment reference. Credit card details are required as a guarantee in order to secure the booking Expiry date: Name
Terms and Conditions Private Dining: Cancellation Cancellation of private dining bookings must be 10 working days prior to the date of the booking. Cancellations made after this time will be charged at the full price of the menu ordered. Payment Unless otherwise agreed in writing, settlement of all fees/charges incurred in reserving and/or using the facilities, is to be made by the client on the day of use. We reserve the right to terminate this agreement and/or the use of the facilities if fees are not settled by the due date. Alternatively, if previously agreed, an invoice will be raised on the day of the event and sent to the customer for payment. Our payment terms are strictly 7 days from the date of invoice. All room hire and equipment hire rates are quoted inclusive of VAT. Minimum Spends Minimum spends are applicable to private dining bookings and parties requiring exclusive room or venue hire. The minimum spend applies when the number of delegates for a private dining function is equal to or less than 11 (based on a spend of 70 per head) and equal to or less than 6 (based on a spend of 80 per head). When the number of delegates is 12 or greater, the minimum spend may be wavered, if previously agreed. The agreed minimum spend is based on food and beverage expenditure only, but if agreed, can also incorporate the service charge of 12.5%. Late Payment In the event of late payment, we reserve the right to charge interest on a daily basis from the date of expiry of the credit terms stated, until the date payment is made, at the rate of 5% above the current Bank of England base rate. We reserve the right to cancel any future bookings if payment is overdue. Termination In the event that a client is made bankrupt, ceases to trade or placed in receivership, we shall be entitled to terminate this contract immediately by giving notice in writing to the client to do so. Damage Any damage to the rooms or their contents, whilst occupied by a client and incurred as a result of the client or their employees/representatives, will result in a charge to remedy such damage. Client Property/Personal Belongings We do not accept liability for theft, loss or damage of client/visitor property, although all efforts will be made to ensure the safety of such belongings. Service Charge A Service charge of 12.5% will be added to all food and beverages.
Taberna Etrusca Private Dining Menu 1 29.50 Bruschetta con Mozzarella di Bufala, Pomodorini Arrosto e Salsa di Basilico sourdough bruschetta with buffalo mozzarella, confit tomatoes and basil dressing Croccante di Carta di Musica con Funghi Misti e Caprino crispy Sardinian music bread with mixed wild mushrooms and gratinated fine herb goat s cheese Calamaretti Saltati con Scalogno, Olive Nere, Peperoncino Fresco e Pomodorini sautéed baby squid with shallots, chilli, black olives and cherry tomatoes Spaghetti alla Chitarra Enzo homemade Chitarra spaghetti with Scottish beef fillet slices sautéed in garlic, chilli and plum tomato Grigliata di Pesce con Broccoli Croccanti e Salsa Tartara mix grilled fish Mediterranean style with crispy broccoli and tartare sauce Petto di Pollo Ripieno di Caprino con Spinaci Agli Agrumi ed Uvetta breast of Shropshire chicken filled with goat s cheese on a bed of citrus leaf spinach and raisins Crostata di Limoni Brulée con Crema di Mascarpone Amalfi lemon tart brulée served with a mascarpone cream Coppa Yogurt Frutti di Bosco frozen yoghurt enriched with blueberries, redcurrants and a berry coulis
Taberna Etrusca Private Dining Menu 2 34.00 Insalata Tricolore plaited buffalo mozzarella, avocado and sliced heritage tomatoes with a basil infused extra virgin olive oil dressing Carpaccio di Polpo Tiepido con Fagiolini, Patate e Pesto warm octopus carpaccio with fine beans, potatoes and a pesto dressing Insalata di Granchio con Mango, Avocado, Pomodorini e Menta fresh Cornish crab salad with avocado, mango, cherry tomato coulis and fresh mint Antipasto Rustico della Taberna platter of Italian cured meats, aged parmesan, Roman pecorino, sun-dried tomatoes and baby onions Cannelloni con Ricotta di Bufala e Spinaci al Sugo di Pomodoro classic homemade cannelloni filled with buffalo ricotta and spinach in a plum tomato sauce Merluzzo Avvolto con Pancetta al Forno con Croccante di Spinaci e Scarmorza oven roasted fillet of Atlantic cod wrapped in pancetta with a crisp roulade of spinach and scarmorza and a Pachino cherry tomato coulis Involtino di Vitello con Mozzarella di Bufala, Porcini e Salsa di Vino Rosso folded veal escalopes filled with buffalo mozzarella and porcini mushrooms in a red wine jus Costolette D Agnello alla Griglia con Cavolo Nero e Purea di Patate al Pecorino grilled Welsh lamb cutlets with braised black cabbage and a pecorino cheese mash Latte Caramellato con Praline di Nociole e Panna Montata e Granella crème caramel topped with a vanilla mousse containing a layer of almond and hazelnut praline finished with caramelized sugar brulée Flute al Limoncello lemon ice cream with swirls of lemon liqueur sauce
Taberna Etrusca Private Dining Menu 3 38.50 Risotto con Gamberi e Rucola king prawn risotto with rucola Tartara di Tonno con Pomodorini Mediterranei tuna tartare on a bed of finely chopped Pachino tomatoes, capers, red onions and pickled cucumber Gamberoni All Aglio, Olio e Peperoncino Servito su Bruschetta pan-fried king prawns with garlic, olive oil and chilli served on a sourdough bruschetta Carpaccio di Manzo Scottato con Rucola, Parmigiano e Condimento al Balsamico Surrey Farm beef carpaccio with rocket, shaved parmesan and an aged balsamic dressing Ravioli di Astice con Salsa di Arogosta con Basilico Fresco homemade lobster ravioli in a lobster bisque sauce with fresh basil Filetto di Branzino al Forno con Gamberi Saltati e Zucchine oven baked fillet of sea bass with sautéed king prawns and courgettes Tagliata di Manzo alla Griglia con Funghi Misti e Fonduta al Tartufo grilled and sliced 28 day matured Surrey farm rib eye steak with mixed wild mushrooms and a creamy truffle fondue Nodino di Vitello al Burro e Salvia sautéed Dutch veal chop with butter and sage Profiteroles al Cioccolato Bianco soft choux pastries filled with chocolate cream, covered with a vanilla cream and milk chocolate curls Fondente di Cioccolato con Gelato alla Vaniglia rich chocolate cake with a gooey molten chocolate centre served with vanilla ice cream Selezione di Formaggi assortment of soft and hard Italian cheese, served with biscuits and honey
Taberna Etrusca Private Vegetarian Menu 29.50 Insalata Tricolore plaited buffalo mozzarella, avocado and sliced heritage tomatoes with a basil infused extra virgin olive oil dressing Crocante di Caprino con Verdure Grigliate e Salsa di Noci crispy music bread with grilled vegetables, melted goat s cheese and walnut dressing Bruschetta con Mozzarella di Bufala, Pomodorini Arrosto e Salsa di Basilico sourdough bruschetta with buffalo mozzarella, confit tomatoes and basil dressing Cannelloni con Ricotta di Bufala e Spinaci al Sugo di Pomodoro classic homemade cannelloni filled with buffalo ricotta and spinach in a plum tomato sauce Penne con Funghi Misti, Rucola, Pomodorini e Pecorino Romano penne with mixed wild mushrooms, rocket, sun blushed tomatoes and Roman pecorino Risotto Primavera risotto with seasonal vegetables Crostata di Limoni Brulée con Crema di Mascarpone Amalfi lemon tart brulée served with a mascarpone cream Coppa Yogurt Frutti di Bosco frozen yoghurt enriched with blueberries, redcurrants and a berry coulis